Below is a variation on some of the other Spaghetti Squash Casseroles that I’ve listed before. This one is a bit of each and it seems to go over very well!

INGREDIENTS

1 Large Spaghetti Squash

2 Tbs. Olive Oil

4 Tbs. Butter

2 Cloves Garlic – Minced

1 Regular Sweet Onion – diced

Salt and Pepper – To Taste

10 Slices Bacon – Cooked Crisp and Crumbled

1 ½ Cup Sour Cream

2 Cups Sharp Cheddar Cheese – Shredded

1 cup mozzarella cheese, shredded

¼ Cup Parmesan Cheese – Grated

2 Cups diced fresh baby spinach

6-8 small red/yellow peppers, sliced, cleaned of seeds, diced

Several small tomatoes sliced and diced

DIRECTIONS

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.Cut spaghetti squash in half lengthwise and scrape out the seeds. Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet. Bake 30 minutes. Remove from oven and allow to cool.

While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add 2 tbs. butter, garlic, onions, salt and pepper. Cook until onions are lightly caramelized. Add 2 more tbs. butter and spinach, cook until slightly wilted. Add diced peppers and tomatoes. Heat until thoroughly heated and mixed. Set aside.

Once the squash has been removed from the oven, allow to cool. Once cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add vegetable mix created above, bacon, sour cream, cheddar cheese, and Mozzarella cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish. Sprinkle Parmesan cheese across the top, creating a Parmesan covering.

Reduce oven temperature to 350° Bake for an additional 20 minutes. It’s done when it’s nice and bubbly, with all the cheeses visibly melted.

Beef Bourguignon is a delightful French beef dish that I’ve come to prefer over regular American beef stew. A hearty beef dish cooked in a slow cooker with a beef and pinot noir wine broth, complimented by generous portion of carrots and served over creamy mashed potatoes (a separate recipe), this is sure to hit the spot whenever you want something very beefy.

Ingredients

1 tablespoon vegetable or canola oil

2 1/2 lb beef chuck roast, cut into 1-inch cubes

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb large carrots, peeled and cut into 1-inch pieces

1 medium yellow onion, cut into large pieces

2 cloves garlic, finely chopped

1 bottle (750 ml) good-quality dry red wine (such as Pinot Noir)

2 cups Progresso™ beef flavored broth (from 32-oz carton)

1 teaspooon chopped fresh thyme

6 slices bacon, crisply cooked and crumbled

Fresh thyme leaves, if desired

Directions

Directions

In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.

Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.

Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.

Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

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